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Butternut Squash & Black Bean Chilli

Difficulty to prepare: Medium

Servings: 2-3


  • 1tbsp coconut oil 

  • 1 onion, diced

2 garlic cloves, minced

  • 1 carrot, chopped

2cups cubed butternut squash

1 green chilli finely sliced

1tsp chilli powder

  • 400mls tinned tomatoes

2tsp apple cider vinegar

  • 400g tinned black beans, drained and rinsed 

  • 2 to 3 cups vegetable stock 

  • Juice of 1⁄2 to 1 lime 

  • Handful coriander


  • Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and pepper and cook until soft, 5—8 minutes. Stir in the garlic, carrots, chilli and butternut squash 

  • Cook until the vegetables just start to become tender and the onion is lightly browned, about 15 minutes 

  • Add the chilli powder and tomatoes and cook for 1 minute. Stir in the apple cider vinegar and black beans and then add 2 cups of vegetable broth (or enough to cover everything). 

  • Simmer until the butternut squash and carrots are tender, 20—30 minutes, adding more broth, as needed 

  • Add a big squeeze of lime. Season to taste with more salt, pepper, and spices to your liking 

  • Serve with coriander and lime slices 

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